Simple Focaccia Locatelli

Finding a foolproof focaccia recipe that actually turns out light, airy, and golden every single time can feel impossible. Most recipes either leave you with a dense, disappointing flatbread or require so much effort and precision that they’re just not worth making on a regular basis.

That’s exactly why I’m so excited to share this Focaccia Locatelli recipe with you. It strikes the perfect balance between being easy enough for weeknight baking and impressive enough to serve at your next dinner party, plus it’s incredibly forgiving if you’re still getting the hang of working with yeast.

What Kind of Flour Should I Use?

This recipe calls for a mix of all-purpose flour and bread flour, which gives you the best of both worlds. The all-purpose flour keeps the focaccia tender, while the bread flour adds structure and that nice chewy texture you want in a good focaccia. If you only have one type on hand, you can use all bread flour for a chewier result or all all-purpose for a softer crumb, though the combination really does work best. Make sure your flour is fresh and stored properly – old flour can affect how your dough rises and the overall flavor of your bread.

Options for Substitutions

While focaccia is pretty specific about its ingredients, there are a few swaps you can make:

• Bread flour: If you don’t have bread flour, you can use all-purpose flour for the entire recipe (500 g total). Your focaccia will be slightly less chewy but still tasty. Don’t substitute the flour entirely with whole wheat or other alternatives, as focaccia needs that gluten structure.
• Honey: Sugar works just as well here – use the same amount. The honey just helps feed the yeast and adds a touch of sweetness.
• Active dry yeast: You can use instant yeast in the same amount. If using instant yeast, you can mix it directly with the flour without proofing it first.
• Olive oil: For the dough itself, you could use another neutral oil like vegetable or canola. However, for the topping mixture (the 65 g), stick with olive oil – it’s what gives focaccia its signature flavor and crispy top.
• Salt: Use whatever salt you have on hand, but keep the measurements the same. Sea salt or kosher salt work great for sprinkling on top.

Watch Out for These Mistakes While Baking

The biggest mistake when making focaccia is not using enough oil – this bread should be generously oiled at every step, from coating the dough to drizzling the brine, which creates that signature crispy bottom and golden crust. Another common error is skipping the resting periods between stretches, as rushing this process will cause the dough to spring back and resist spreading across the pan. When creating those classic dimples, press your fingers all the way down to the bottom of the pan rather than just poking the surface, which helps the brine pool in those spots and creates pockets of flavor. Finally, don’t be tempted to reduce the salt in the brine – it might seem like a lot, but this salty topping is what gives focaccia its authentic taste and helps achieve that beautiful golden color.

What to Serve With Focaccia?

Focaccia is perfect for serving alongside just about any Italian meal, especially pasta dishes with red sauce or a big bowl of minestrone soup. I love tearing off pieces to dip into good olive oil mixed with balsamic vinegar, or using it to mop up the sauce from chicken parmesan or meatballs. It also makes a great base for sandwiches – just slice it horizontally and fill it with prosciutto, fresh mozzarella, and arugula for an easy lunch. If you’re keeping things simple, focaccia works wonderfully as an appetizer on its own, maybe with some whipped ricotta or a cheese board on the side.

Storage Instructions

Store: Focaccia is best enjoyed fresh, but you can keep it at room temperature wrapped in foil or in an airtight container for up to 2 days. After that, it starts to lose its soft texture and gets a bit chewy, so try to eat it while it’s still good!

Freeze: If you want to save some for later, let the focaccia cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. You can freeze the whole thing or cut it into portions first, whatever works best for you.

Warm Up: To bring your focaccia back to life, thaw it at room temperature if frozen, then warm it in a 350°F oven for about 10 minutes. This helps crisp up the outside again and makes it taste almost as good as fresh from the oven.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2500
• Protein: 42-48 g
• Fat: 90-100 g
• Carbohydrates: 330-350 g

Ingredients

For the dough:

• 2 cups flour (I always use King Arthur all-purpose flour for consistency)
• 2 cups bread flour
• 0.14 oz yeast (I use SAF-Instant Gold for better rise with honey)
• 1 tbsp honey
• 10.8 fl oz water
• 3 tbsp olive oil
• 2 tsp salt

For the brine:

• 2.2 fl oz water (lukewarm water helps emulsify the oil better)
• 2.2 fl oz olive oil (use a high-quality extra virgin oil for better flavor)
• 4 tsp salt
• 1/4 tsp black pepper

Step 1: Activate the Yeast and Mix the Dough Base

• 0.14 oz yeast
• 1 tbsp honey
• 10.8 fl oz water
• 2 cups flour
• 2 cups bread flour
• 2 tsp salt
• 3 tbsp olive oil

In a small bowl, combine the yeast, honey, and 10.8 fl oz water.

Let this mixture rest for 5 minutes to activate the yeast—you’ll see it become foamy and alive.

While this rests, whisk together the all-purpose flour, bread flour, and 2 tsp salt in a large mixing bowl.

Once the yeast mixture is ready, add it to the dry ingredients along with 3 tbsp olive oil.

Stir everything together until a sticky, shaggy dough forms.

I like using a combination of both flours because it gives the focaccia a tender crumb while still maintaining enough gluten structure for great rise.

Step 2: Develop the Dough with Bulk Fermentation

• dough from Step 1
• 1 tbsp olive oil

Transfer the dough from Step 1 to a clean work surface and knead for about 8-10 minutes until it becomes smoother and more elastic.

You can do this by hand or use a stand mixer with a dough hook.

Once kneaded, coat the dough generously with olive oil (I use extra virgin for better flavor), place it in a bowl, cover with plastic wrap or a damp towel, and let it rest for 10 minutes.

This initial rest helps relax the gluten and makes the dough easier to stretch later.

Step 3: Transfer to Pan and Begin First Rise

• dough from Step 2
• 1-2 tbsp olive oil

Place the rested dough onto a well-oiled baking tray (approximately 9×13 inches or similar size).

Lightly oil the surface of the dough, cover it with plastic wrap or a towel, and let it rest for 10 minutes.

This brief rest period prevents the dough from shrinking back when you begin stretching.

Using your fingertips, gently stretch the dough to fill the tray, working from the center outward and letting it relax as you go.

If the dough resists, let it rest for 2-3 minutes and try again rather than forcing it.

Step 4: First Rise and Prepare the Brine

• dough from Step 3
• 2.2 fl oz water
• 2.2 fl oz olive oil
• 4 tsp salt
• 1/4 tsp black pepper

Cover the stretched dough and let it rise for 20-30 minutes at room temperature while you preheat your oven to 200°C (about 400°F).

While the dough rises, prepare the brine that will be drizzled over the focaccia: whisk together 2.2 fl oz lukewarm water and 2.2 fl oz high-quality extra virgin olive oil, then add 4 tsp salt and 1/4 tsp black pepper.

Lukewarm water helps the oil and water emulsify better, creating a more cohesive topping that clings to the dough.

Step 5: Dimple the Dough and Apply the Brine

• dough from Step 4
• brine mixture from Step 4

Once the dough has risen and is puffy, use your fingertips to press dimples all over the surface—this creates the signature focaccia texture and allows the brine to pool in the indentations.

Pour the brine mixture from Step 4 evenly over the dough, letting it settle into the dimples.

Cover the dough again and let it rest for 20-30 minutes.

This final rest allows the brine to be absorbed and adds incredible flavor throughout the bread.

If desired, you can add toppings like rosemary, coarse sea salt, or sliced onions after applying the brine.

Step 6: Bake and Cool

• focaccia from Step 5

Bake the focaccia in your preheated 200°C oven for 25-30 minutes, until the top is golden brown and the edges are crispy.

You’ll know it’s done when it sounds hollow if you tap the bottom.

Remove from the oven and transfer to a wire cooling rack to cool for at least 10-15 minutes before slicing.

This cooling time allows the crumb to set properly—slicing too early will result in a gummy interior.

Simple Focaccia Locatelli

Delicious Simple Focaccia Locatelli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 12 servings

Calories 2425 kcal

Ingredients

  

For the dough::

• 2 cups flour (I always use King Arthur all-purpose flour for consistency)
• 2 cups bread flour
• 0.14 oz yeast (I use SAF-Instant Gold for better rise with honey)
• 1 tbsp honey
• 10.8 fl oz water
• 3 tbsp olive oil
• 2 tsp salt

For the brine::

• 2.2 fl oz water (lukewarm water helps emulsify the oil better)
• 2.2 fl oz olive oil (use a high-quality extra virgin oil for better flavor)
• 4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• In a small bowl, combine the yeast, honey, and 10.8 fl oz water. Let this mixture rest for 5 minutes to activate the yeast—you'll see it become foamy and alive. While this rests, whisk together the all-purpose flour, bread flour, and 2 tsp salt in a large mixing bowl. Once the yeast mixture is ready, add it to the dry ingredients along with 3 tbsp olive oil. Stir everything together until a sticky, shaggy dough forms. I like using a combination of both flours because it gives the focaccia a tender crumb while still maintaining enough gluten structure for great rise.
• Transfer the dough from Step 1 to a clean work surface and knead for about 8-10 minutes until it becomes smoother and more elastic. You can do this by hand or use a stand mixer with a dough hook. Once kneaded, coat the dough generously with olive oil (I use extra virgin for better flavor), place it in a bowl, cover with plastic wrap or a damp towel, and let it rest for 10 minutes. This initial rest helps relax the gluten and makes the dough easier to stretch later.
• Place the rested dough onto a well-oiled baking tray (approximately 9x13 inches or similar size). Lightly oil the surface of the dough, cover it with plastic wrap or a towel, and let it rest for 10 minutes. This brief rest period prevents the dough from shrinking back when you begin stretching. Using your fingertips, gently stretch the dough to fill the tray, working from the center outward and letting it relax as you go. If the dough resists, let it rest for 2-3 minutes and try again rather than forcing it.
• Cover the stretched dough and let it rise for 20-30 minutes at room temperature while you preheat your oven to 200°C (about 400°F). While the dough rises, prepare the brine that will be drizzled over the focaccia: whisk together 2.2 fl oz lukewarm water and 2.2 fl oz high-quality extra virgin olive oil, then add 4 tsp salt and 1/4 tsp black pepper. Lukewarm water helps the oil and water emulsify better, creating a more cohesive topping that clings to the dough.
• Once the dough has risen and is puffy, use your fingertips to press dimples all over the surface—this creates the signature focaccia texture and allows the brine to pool in the indentations. Pour the brine mixture from Step 4 evenly over the dough, letting it settle into the dimples. Cover the dough again and let it rest for 20-30 minutes. This final rest allows the brine to be absorbed and adds incredible flavor throughout the bread. If desired, you can add toppings like rosemary, coarse sea salt, or sliced onions after applying the brine.
• Bake the focaccia in your preheated 200°C oven for 25-30 minutes, until the top is golden brown and the edges are crispy. You'll know it's done when it sounds hollow if you tap the bottom. Remove from the oven and transfer to a wire cooling rack to cool for at least 10-15 minutes before slicing. This cooling time allows the crumb to set properly—slicing too early will result in a gummy interior.